Thai Inspired Pork Steak

Prep: 130 Mins
Cook: 10 Mins
Serves: 4

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Thai Inspired Pork Steak

Chef notes

This is one of my favorite Thai dishes that I have eaten around the US and in Bangkok. It’s simply a grilled pork shoulder steak or jowl served with a chile dipping sauce inspired by Nam Jim Jeaw. This dipping sauce is packed with fish sauce, lime, aromatics and, most importantly, toasted rice powder. You can make the rice powder yourself by toasting or roasting whole kernels of Thai sticky rice (mochi rice also works) and then grinding it to a coarse powder. This slightly thickens the sauce and gives it a nice nutty flavor. In my version I used Iberico pork steaks but you can use pork chops as well. Cutting pork shoulder into steaks works too, just make sure you slice it very thin after it’s cooked. I mixed together a dry brine using my Thai blend, sugar, and salt and marinated the pork for a couple hours. Mix together the sauce, grill the pork, let it rest, slice it, garnish and serve with sauce!

Ingredients

Prep time: 130 Mins
Cook time: 10 Mins
Total time: 140 Mins
Serves: 4

4 Pork chops or shoulder steaks
Thai Rub
1 Tbsp Spice Tribe Long-Tail Sunset Thai Blend
1 Tbsp Kosher Salt
2 Tbsp Sugar
Nam Jim Jeaw Sauce
.33 cup Fish Sauce
.33 cup Lime Juice
1 Tbsp Roasted Rice Powder (can find in Asian markets or make your own buy toasting mochi rice and then grinding to a coarse texture)
1 Chile (jalapeño or other small chili), minced
1 Tbsp Cilantro, minced
2 Tbsp Shallots, minced
Cilantro, chilies and cashews for garnish